Plant Physiol. email content delivery
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Plant Physiology 94:850-853 (1990)
© 1990 American Society of Plant Biologists

This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via CrossRef
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Lay-Yee, M.
Right arrow Articles by Ross, G. S.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Lay-Yee, M.
Right arrow Articles by Ross, G. S.
Agricola
Right arrow Articles by Lay-Yee, M.
Right arrow Articles by Ross, G. S.
Molecular Biology and Gene Regulation

Changes in mRNA and Protein during Ripening in Apple Fruit (Malus domestica Borkh. cv Golden Delicious)

Michael Lay-Yee, Dean DellaPenna1 and Gavin S. Ross

DSIR Fruit and Trees, Department of Scientific and Industrial Research, Private Bag, Auckland, New Zealand

Poly(A)+ RNA was extracted from cortical tissue of apple fruit (Malus domestica Borkh. cv Golden Delicious), and in vitro translation products were analyzed by two-dimensional gel electrophoresis. As fruit internal ethylene concentration increased from a basal level of 0.0 to 0.1 microliter per liter to 1 to 5 microliters/liter, substantial changes in the pattern of in vitro translation products were observed. More subtle changes were observed as fruit continued to ripen and internal ethylene concentration increased to 80 to 100 microliters/liter. Overall, the levels of at least six mRNAs were found to increase, while one mRNA decreased. Analysis of proteins extracted from ripening fruit indicated that the level of at least three proteins increased with ripening.

1 D.D.P. supported by New Zealand Department of Scientific and Industrial Research grant and an Agricultural and Marketing Research and Development Trust grant. Present address: University of Arizona, College of Agriculture, Department of Plant Sciences, Tucson, AZ 85721.




This article has been cited by other articles:


Home page
 Plant Physiol.Home page
R. J. Schaffer, E. N. Friel, E. J.F. Souleyre, K. Bolitho, K. Thodey, S. Ledger, J. H. Bowen, J.-H. Ma, B. Nain, D. Cohen, et al.
A Genomics Approach Reveals That Aroma Production in Apple Is Controlled by Ethylene Predominantly at the Final Step in Each Biosynthetic Pathway
Plant Physiology, August 1, 2007; 144(4): 1899 - 1912.
[Abstract] [Full Text] [PDF]

Home page
 Food Science and Technology InternationalHome page
J. Val, M. A. Gracia, A. Blanco, E. Monge, and M. Perez
Polypeptide Pattern of Apple Tissues Affected by Calcium-related Physiopathologies
Food Science and Technology International, October 1, 2006; 12(5): 417 - 421.
[Abstract] [PDF]

Home page
 Plant Physiol.Home page
T. Sunako, W. Sakuraba, M. Senda, S. Akada, R. Ishikawa, M. Niizeki, and T. Harada
An Allele of the Ripening-Specific 1-Aminocyclopropane-1-Carboxylic Acid Synthase Gene (ACS1) in Apple Fruit with a Long Storage Life
Plant Physiology, April 1, 1999; 119(4): 1297 - 1304.
[Abstract] [Full Text]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
ASPB Publications PLANT PHYSIOLOGY THE PLANT CELL
Copyright © 1990 by the American Society of Plant Biologists